French Onion Gnocchi Recipe

Introduction

French Onion Gnocchi is a comforting twist on the classic French onion soup, combining tender gnocchi with rich caramelized onions and melted cheese. This dish is perfect for cozy dinners and impresses with its deep flavors and creamy texture.

Ingredients

• 1½ tablespoons olive oil
• 2½ tablespoons salted butter
• Kosher salt, to taste
• Freshly cracked black pepper, to taste
• 24 ounces store-bought gnocchi
• 2 pounds yellow onion, halved and thinly sliced
• 1½ tablespoons thyme, finely chopped
• 6 cloves garlic, minced
• ½ cup dry white wine (Sauvignon Blanc recommended)
• 2½ teaspoons Dijon mustard
• 2½ tablespoons all-purpose flour
• 1 teaspoon Worcestershire sauce
• 1 large bay leaf
• 2½ cups low sodium beef stock
• 1½ cups Gruyère cheese, freshly grated
• ½ cup Parmesan cheese, freshly grated

Instructions

1. Step 1: In a large skillet over medium heat, heat olive oil and butter until the butter melts. Add the sliced onions and cook slowly, stirring every few minutes. Caramelize the onions gently for 45-60 minutes, avoiding rapid browning. If the onions dry out, add 1½ teaspoons of water at a time and stir. About 40 minutes into cooking, bring a medium pot of salted water to a boil.
2. Step 2: When onions are deeply browned, stir in the thyme and minced garlic. Cook for 2 minutes until fragrant.
3. Step 3: Pour in the white wine and cook until the liquid is reduced by half, about 3-4 minutes.
4. Step 4: Sprinkle in the flour and cook for 1-2 minutes until the mixture thickens slightly. Add Dijon mustard and Worcestershire sauce, stirring until well blended with the onion mixture.
5. Step 5: Add the beef stock and bay leaf, scraping any browned bits from the skillet bottom. Bring to a boil, then reduce to a simmer and let cook until slightly reduced, about 6-7 minutes. Season with kosher salt and freshly cracked black pepper to taste.
6. Step 6: Meanwhile, add the gnocchi to the boiling salted water. Once they float to the surface, drain them well and transfer directly into the onion sauce. Stir to combine.
7. Step 7: Sprinkle grated Parmesan cheese evenly over the gnocchi, then top with the Gruyère. Place the skillet under a broiler for 3-5 minutes or until the cheese is fully melted and golden.
8. Step 8: Garnish with additional thyme leaves and serve immediately. Enjoy alongside crusty bread, mashed potatoes, or a fresh salad.

Tips & Variations

• For a vegetarian option, substitute vegetable stock for beef stock and omit Worcestershire sauce or use a vegetarian version.
• If you prefer a richer sauce, add a splash of cream before adding the cheese.
• Use fresh gnocchi if available for a more delicate texture.
• Slow caramelization of onions is key for deep flavor—don’t rush this step.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop or microwave until heated through. Avoid broiling again as it may dry out the gnocchi and sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen gnocchi for this recipe?

Yes, frozen gnocchi works well. Just add them directly to boiling water and cook until they float, then drain and proceed as instructed.

What can I substitute for Gruyère cheese?

Emmental or Fontina are good alternatives that melt well and have a similar nutty flavor.

French Onion Gnocchi Recipe

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★★★★★

4.9 from 127 reviews

This French Onion Gnocchi recipe offers a rich and comforting dish combining caramelized onions with pillowy gnocchi, all topped with melted Gruyère and Parmesan cheeses. Slow-cooked onions infused with thyme, garlic, white wine, and beef stock create a deeply flavorful sauce that perfectly coats the gnocchi. Finished under the broiler for a bubbly cheese topping, this dish makes a perfect cozy meal served alongside crusty bread or a fresh salad.

• Author: Grace
• Prep Time: 15 minutes
• Cook Time: 70 minutes
• Total Time: 85 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: French

Ingredients

Scale 1x2x3x

Base Ingredients

• 1½ tablespoons olive oil
• 2½ tablespoons salted butter
• Kosher salt, to taste
• Freshly cracked black pepper, to taste

Vegetables & Herbs

• 2 pounds yellow onion, halved and thinly sliced
• 1½ tablespoons thyme, finely chopped
• 6 cloves garlic, minced
• 1 large bay leaf

Pasta

• 24 ounces gnocchi, store bought

Liquids & Sauces

• ½ cup dry white wine (Sauvignon Blanc recommended)
• 2½ teaspoons Dijon mustard
• 1 teaspoon Worcestershire sauce
• 2½ cups beef stock, low sodium

Thickening & Cheese

• 2½ tablespoons all-purpose flour
• 1½ cups Gruyère cheese, freshly grated
• ½ cup Parmesan cheese, freshly grated

Instructions

1. Caramelize the Onions: Over medium heat, warm olive oil and butter in a large skillet. Add the sliced onions and cook slowly, stirring every few minutes to avoid burning. The goal is to gently caramelize the onions over 45-60 minutes, adding 1½ teaspoons of water as needed if the skillet dries out. This slow process develops deep, rich flavors.
2. Add Herbs and Garlic: Once the onions have turned a deep brown color, stir in the chopped thyme and minced garlic. Cook for 2 minutes until fragrant, being careful not to burn the garlic.
3. Deglaze with Wine: Pour in the white wine and allow it to simmer until reduced by about half, approximately 3-4 minutes. This step intensifies the flavor and removes any raw alcohol taste.
4. Thicken the Sauce: Sprinkle in the flour and stir continuously for 1-2 minutes until the mixture thickens slightly. Then add the Dijon mustard and Worcestershire sauce, mixing well to fully incorporate them into the onion mixture.
5. Add Stock and Simmer: Pour in the beef stock and add the bay leaf. Scrape the bottom of the skillet to loosen any browned bits, then bring to a boil. Reduce heat to a simmer and let the sauce cook until it thickens and reduces slightly, about 6-7 minutes. Season with kosher salt and freshly cracked black pepper to taste.
6. Cook Gnocchi: While the sauce simmers, bring a medium pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, indicating they are done. Drain thoroughly.
7. Combine Gnocchi and Sauce: Transfer the cooked gnocchi into the skillet with the caramelized onion sauce. Gently stir to coat the gnocchi evenly.
8. Add Cheese and Broil: Sprinkle the grated Parmesan cheese over the gnocchi first, followed by the Gruyère cheese. Place the skillet under a broiler for 3-5 minutes or until the cheese melts completely and begins to bubble and brown slightly.
9. Garnish and Serve: Remove from the oven, discard the bay leaf, and garnish with additional thyme if desired. Serve immediately alongside crusty bread, mashed potatoes, or a green salad for a complete indulgent meal.

Notes

• Caramelizing onions requires patience but is key to developing the deep flavor in this dish.
• If the onion mixture browns too quickly, lower the heat and stir more frequently.
• Use low sodium beef stock to better control the salt level in the dish.
• Gruyère cheese melts beautifully and adds a nutty richness; Parmesan adds sharpness.
• Broiling at the end creates a deliciously melted and browned cheese topping.
• This dish pairs well with simple sides like crusty French bread, mashed potatoes, or a light salad.

Keywords: French onion gnocchi, caramelized onion sauce, Gruyère, Parmesan, comfort food, slow caramelized onions